I’ve read a few sample LA reports, and they do go into some more detail, but it seems that likely it’s only available by API call right now, and I’m too lazy to query their API for one restaurant I intend on going to again.
That being said, agree. See my post above about ynyshir. Specifically it is apparently unsafe to ever make kimchi in the UK because of their definitions. It’s not a flaw so much as it’s infeasible to craft a bespoke inspection for everyone so you cater to the fatty part of the curve.
That being said feel free to split this since I feel it is taking away from Hayato the restaurant and I have every confidence Brandon will get an A again. Here we kinda joke that a Chinese restaurant is only good if it doesn’t have an A
My goal is for discussions to be civil and for topics about a certain restaurant not to get derailed by long tangents about things that aren’t specific to that restaurant. There are whole categories for such tangential discussions.
I don’t think people here are very like-minded with me at all except when we agree about certain foods from certain places.
brother, people were engaging. If we wanted to come here to drop reviews into the void there are plenty of other spots to do so.
Also nothing about the convo wasn’t civil. This one ultimately isn’t that big of a deal but again you’re calling it nonsense when a good bunch of us were having the discussion.
I didn’t stop the discussion. It petered out so I moved it here so it wouldn’t be a huge chunk of irrelevance for somebody interested in Hayato to plow through. It’s not nonsense, it’s just 95% not about Hayato.
So, as my brother-in-law had a similar inspection job for adult care facilities, let’s be clear that no establishment EVER will clear 100.
There will always be a minor ding for an A grade.
So, addressing the “major” violation noted, procedures & records is likely from HAACP. If you weren’t made aware of HAACP for cryovac prior to inspection, no record. Makes sense to me. Food in good condition. Let’s go back to HAACP for cryovac. And food that’s not straight out of fridge not time stamped. Have you ever had food that’s unintentionally chilled beyond belief? Chilled so much that something tastes dull? I have never had a bite at Hayato that’s not perfect. That room itself is temp controlled. If chef casually tells me exactly how many minutes and seconds in the freezer the katsuo goes in before it causes degradation to get to the right texture before making the tataki over burning hay, I am fully confident he and the staff know how to keep food SAFE and delicious.
Food safety certification - Yeah I have one for serving alcohol and I don’t remember the expiration year. That’s a human error.
Compliance for HAACP - you can’t comply if you were not aware of it until that inspection.And you can’t create a manual on the fly in the middle of service.
RE: food contact surface. I have a huge thing for this one. Hinoki wood has anti-bacterial, anti-microbial and anti-fungal properties.That’s not in an AMERICAN safety handbook is it? I’d be more pissed at plastic cutting boards allowed to get scratched up and potentially harbor germs. Dunking those in bleach? I don’t want to taste bleach or pine-sol with my food, ever. If you’ve dined there, you will have seen those hinoki cutting boards.
Standards that keeps institutional cafeteria food from causing food-bourne illnesses (because of the lack of personal hygiene and common sense) isn’t the standard that should be applicable here. Some of those practices cause more harm than good.
That seems like a good thing, even if some of the deductions are… overzealous? Painful for the restaurants, but prefer that to them being too lax as a diner. I would imagine inspectors who are too aggressive will get reigned in because it will keep creating more work and headaches for supervisors.
Restaurants like Hayato or Providence having technical violations such as not labeling things by the book when they take them out of the freezer has no impact on diners. They’re rules that make sense for Subway or McDonald’s but are silly for places operating at a level that gets them two or three Michelin stars. Obviously in the US these days there’s no place for common sense when it comes to health.
